Butternut Squash Soup with Sage

The farmer's market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!

The farmer’s market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!

The farmer's market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!
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Butternut Squash Soup with Sage

1
1
1
SP
56
Calories
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 6 servings
COURSE: Dinner, Lunch, Soup
CUISINE: American
The farmer's market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!

Ingredients

  • 1 butternut squash, about 2 cups cubed
  • 1 carrot, peeled
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 6 cups fat free chicken or vegetable broth
  • 2 garlic cloves, halved
  • 4 sage leaves
  • 1/2 cup 1% milk
  • salt and freshly ground pepper

Instructions

  • Peel the squash and remove the seeds.
  • Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
  • In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
  • Discard the sage and using an immersion blender, puree the soup.
  • Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.

Nutrition

Serving: 11/3 cups, Calories: 56kcal, Carbohydrates: 11.5g, Protein: 2.5g, Fat: 0.5g, Saturated Fat: 1.5g, Sodium: 300mg, Fiber: 2.5g, Sugar: 1.5g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 1
Keywords: butternut squash soup, soup recipes butternut squash, soups recipes, squash soup, vegetarian soup

 

Using a large spoon scrape out the seeds and strings.

Cut the squash in large chunks and place in a pot of boiling water for 10 minutes.

Drain and let the squash cool. The skin will come off easily with a pairing knife.